Saturday, June 1, 2013

Eggless Garlic Rolls-Easy Garlic Pull Apart Rolls Recipe (from scratch)

Myself and my daughter baked these garlic rolls some 10 months back. The pictures were in my folder waiting to be posted for such a long time. Since the pictures were taken with my old point and shoot camera, I did not feel like posting it. But the recipe is too good. This is my first attempt in making breads and I was happy that it turned out super soft and flavorful.

garlic rolls-garlic pull apart rolls
soft and flavorful garlic rolls
Garlic Rolls from scratch
Source -mysingaporekitchen
Makes 4 rolls

Ingredients needed

All purpose flour/ maida- 1 1/2 cups
Warm Water- 1/2 cup
Active Dry Yeast- 1/2 tbps
Salt - 1/2 tsp
Sugar- 1 tbps
Virgin Olive Oil -1 1/2 tbps

Ingredients needed for making garlic spread 

Salted Butter- 50 grams
Garlic- 2-3 cloves grated
Coriander leaves - finely chopped - 2 tbsp

Preparation

Grease and flour the pan.

Proofing of Yeast - Proofing is done to see if the yeast is fresh and active.

Dissolve a little sugar (1/4 tsp) in lukewarm water. Add active dry yeast and stir it to dissolve.

proofing of yeast

Leave it undisturbed for 10 minutes. After 10 minutes, if the yeast is good, it will bubble and foam up. If it does not become foamy, your yeast is not working. Probably the yeast used was old or the water you added was too hot or too warm  or too cold.

yeast proofing

Method 

Mix together flour, sugar, salt, yeast with warm water and knead until you get a smooth dough.

preparing bread dough

Then add oil to the dough and knead well again. When you press with your finger, the dough should bounce back to its original shape. Kneading the dough is very important. You can check this video on how to knead bread dough. Apply oil on the dough and place it in a greased bowl. Cover it with a cling film or a kitchen towel and allow it to rise for 45-50 minutes undisturbed.

kneaded garlic roll dough

Meant time we will prepare the garlic spread. Mix salted butter, grated garlic and coriander leaves together to form a paste. Your garlic spread is ready

After 50 minutes - The bread dough has doubled its initial size (pic below). Knock down the air in the dough with your fist. (punch the dough)

garlic spread

Now roll the dough (1/2 inch thick) using a rolling pin more like a rectangle. Dust flour to prevent it from sticking.

Apply around 1-1/2 tbsp garlic spread on it.

apply garlic spread

Now roll it with the garlic spread inside. Cut it into 2 equal halves, then further cut that 2 parts into 2 again. So you will be having 4 rolls.

prepare eggless garlic rolls

Place the rolls in a greased baking pan with the cut side up as shown in the picture. Apply the remaining garlic spread on top. Brush the rolls with milk or egg if preferred. Sprinkle sesame seeds and leave it covered and undisturbed for another 20 minutes.

In the meantime, preheat the oven at 180 degree C for around 15 minutes.

Bake for 20-25 minutes or until the top starts browning and you get a nice aroma of roasted garlic and bread.

garlic pull apart rolls

Soft and flavorful garlic bread is ready. Have it as such or with soup for  dinner.

Note

The quantity of water depends on the brand of flour used. It may be a little more or  a little less than 1/2 cup of water.

If you want a soft bread, use good quality fresh yeast.

The garlic spread can be stored in the refrigerator for a week.

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20 comments:

  1. Perfectly baked rolls.. Looks delicious..

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  2. Can`t wait to try this recipe. Thank you.

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  3. delicious ..look so soft and the way you share the steps pics it will be very helpful even for the beginners.....

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  4. Hi nice recipe...Just a small doubt in which rack it should be baked..(middle/upper/lower)

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  5. Wow... It looks simple and delicious. I might try this recipe this week. If I do, I'll wordpress it with the link back to your blog :)

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  6. Bindumolleti - Keep it in the middle rack.

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  7. they looks super flavored and delicious

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  8. Oh yummy bread rolls! looking perfect delicious!

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  9. I tried these.....they turned out perfect and tasted soooooooo yuuuuummmmy :) thanx a ton for the recipe

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  10. how much water is to be used while proofing the yeast??

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  11. I tried baking these using the cooker-sand method as I do not have an oven .. It turned out a big hit and my family just loved it so much! Thanks for such a yummilicious recipe! :)

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  12. This comment has been removed by the author.

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  13. Can you please tell me what brand of active dry yeast you used?
    I tried twice but dough didnt rise at all..
    the yeast package is not expired.
    pls help..

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  14. Shobhana - I buy blue bird. That has happened to me also.Though the yeast was not expired it did not work. So I had to buy a new pack.

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  15. Padu I have never baked anything so far. But I want to buy a OTG. Could you kindly suggest me a good brand with less electric consumption. We are only two and plan to bake and grill

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  16. Nandini Nayak - Personally I feel OTG is best for baking. I have Morphy Richards OTG oven18 lts. It has not given me any problem so far. It can be used for baking and also grilling. I grilled my paneer tikka only in that. Electricity consumption-not much.

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  17. Dear Padhu,

    Today I made eggless Garlic Rolls exactly as directed by you. They turned out very nice. Thanks for the recipe. I have become a big fan of yours. I will keep trying your recipes & will keep you posted. Thanks once again. ......Kiran Tendle, Mumbai.

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